World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
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Edible Chocolate Chip Cookie Dough #shorts
#shorts #cookiedough #ediblecookiedough
Tiktok loved my edible cookie dough series so let's see how YouTube feels. Should I post any other flavors? Comment below for an edible cookie dough series!
1 Cup flour (heat treated to kill bacteria, microwave for 15 seconds or pop it in the oven for a few minutes!)
1/2 cup butter, softened
1/2 cup brown sugar
3 Tbs white sugar
1 tsp vanilla
1/2 tsp salt
1.5 Tbs milk
chocolate chips
1. Heat treat flour
2. Combine butter, and sugars into a mixing bowl and mix until light and fluffy. Add vanilla and salt. Slowly add milk.
3. Fold in chocolate chips and ENJOY!
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Have you seen my smoothie bowl e-book?! This e-book has 5 of my favorite summer smoothie bowl recipes inside with tips and tricks on how to get a thick smoothie bowl and how to make healthy choices. Here's the linkl!
This edible cookie dough recipe is as easy as it is delicious. Make it for your family and friends for movie night or just eat the whole thing yourself!
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In this video Nicole Renard shows you how to make an easy edible cookie dough recipe. The flour in this recipe is heat treated to kill any potential bacteria which can be harmful if consumed raw.
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Giant Chocolate Chip Cookies | Soft and chewy cookie recipe |
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Recipe credits: I used the recipe by “sugar spun run “. The video is linked below
Link:
Ingredients:
✰ 1 cup unsalted butter melted and cooled to room temperature (226g)
✰ 1/2 cup light brown sugar firmly packed (100g)
✰ 1/2 cup dark brown sugar firmly packed (100g)
✰ ¾ cup granulated sugar (150g)
✰ 1 large egg room temperature
✰ 1 large egg yolk room temperature
✰ 2 tsp teaspoons vanilla (10ml)
✰ 2 ¾ cups AP (350g)
✰ 1 Tablespoon cornstarch
✰ ½ teaspoons baking soda
✰ ½ teaspoons baking powder
✰ ¾ teaspoons salt
✰ 1 ½ cups semi sweet chocolate chips (255g)
Bake at 350F for 14-16 mins
#baking #relaxingbaking #chocolatechip #chocolatechipcookies #cookies #giantcookies #softcookies #chewycookies #baking #recipes #easyrecipes #cooking #cutebaking #cottagecore #coquette #cottagecoreaesthetic
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We Tested 50 Chocolate Chip Cookie Recipes And Here's The Best One
@mimooo.ahmed shares Tasty’s 5 tips to making the perfect chocolate chip cookie. Get the recipe: :
The Best Chewy Chocolate Chip Cookies
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.